Café Quai 33

Fried squid rings in a light, crispy batter. Served with a creamy tartar sauce for dipping.

Toasted bread slices rubbed with garlic, topped with salmon and gratinated in the oven.

Burgundy snails served in their shells with garlic and parsley butter. A classic French starter, rich and flavorful.

Toasted garlic bread slices topped with melted and browned goat cheese.

A bowl of creamy avocado guacamole, served with crispy corn chips for an appetizer.

Traditional soup made with caramelized onions and beef broth, served gratinated with cheese and croutons.

Hard-boiled eggs served cold with a generous portion of homemade mayonnaise. A French bistro classic.

Thin slices of semi-cooked duck foie gras, served with toast. A refined starter with a rich, buttery taste.

Fried spring rolls filled with chicken and vegetables. Crispy on the outside and tender on the inside.

Breaded and fried mozzarella cheese sticks, melting inside.

Fresh tomato salad with a creamy Burrata ball and basil pesto dressing.

A classic composed salad with hot goat cheese toasts on garlic bread, served with potatoes and fresh vegetables.

Rustic salad with cured ham, potatoes, a fried egg, and Cantal cheese. A complete and hearty dish.

Light and healthy salad mixing green vegetables, avocado, quinoa, and nuts, dressed with lime.

The famous Caesar salad with chicken, hard-boiled egg, crispy croutons, and parmesan, all bound by a creamy dressing.

Italian-inspired salad with grilled vegetables, dry ham, a whole burrata, and pesto.

Hawaiian bowl with rice, marinated salmon, avocado, and fresh fruits like mango. Fresh and balanced.

An Italian aperitif platter featuring fried seafood, Japanese dumplings, and guacamole.

Selection of house specialties to share, including gratinated toasts, calamari, and spring rolls.

Large board combining various French cheeses and traditional cured meats. Ideal for sharing with a drink.

Assortment of various cured meats: cured ham, dry sausage, and country pâté.

Complete meal formula for children including a main course, a drink, and a dessert.

Simple and classic pizza with tomato sauce, mozzarella, and herbs.

Pizza topped with cooked ham and mushrooms. A classic enjoyed by all.

Spicy pizza with spicy salami (pepperoni or chorizo type).

Vegetarian pizza topped with an assortment of grilled Mediterranean vegetables.

Four-cheese pizza, rich and creamy, ideal for cheese lovers.

White base pizza (cream) topped with smoked salmon, often with a touch of lemon.

Gourmet pizza flavored with truffle, combining woody and refined flavors.

Gourmet pizza topped with cured ham, fresh arugula, and creamy burrata.

Hot ham and cheese sandwich, a Parisian café classic.

Croque Monsieur topped with a fried egg.

Savory tart with eggs, cream, and bacon, served warm with salad.

Choice of side dish: fries, green vegetables, or starch.

Rigatoni pasta served with salmon and green vegetables (leeks, spinach).

Green pesto pasta, with sun-dried tomatoes and fresh burrata.

Creamy pasta (or egg-based depending on the recipe) with bacon and cheese.

Poultry served with a creamy mushroom and cider sauce, typical of Normandy.

Delicate white fish served with a light lemon sauce.

Pasta in tomato sauce with dry ham and parmesan shavings.

Airy and rich chocolate dessert.

Upside-down caramelized apple tart, served warm with cream.

Classic French breakfast formula with hot drink, pastry, and fresh orange juice.

Hearty breakfast including scrambled eggs (with cheese or bacon) in addition to the elements of the Parisian breakfast.

Complete Sunday brunch including drinks, pastries, a savory plate (egg, toast, potatoes) and a dessert.